Sea bass with sizzled ginger, chilli & spring onions

Sea bass with sizzled ginger, chilli & spring onions

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(193 ratings)

Prep: 15 mins Cook: 10 mins


Serves 6

The aromas released while cooking this dish will have everyone licking their lips in anticipation

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal202
  • fat9g
  • saturates1g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein28g
  • salt0.26g
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  • 6 x sea bass fillets, about 140g/5oz each, skin on and scaled
  • about 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • large knob of ginger, peeled and shredded into matchsticks



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves, thinly sliced
  • 3 fat, fresh red chillies deseeded and thinly shredded
  • bunch spring onion, shredded long-ways
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…


  1. Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm. You’ll need to fry the fish in 2 batches.

  2. Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.

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Comments, questions and tips

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22nd Jan, 2018
I love this recipe it's so simple but incredibly tasty! I usually make this for 2 so I'll throw the the ginger chilli and garlic in the pan whilst the fish is cooking... I don't bother with the soy tried it with and without and I don't think it really needs it. serve with crushed new potatoes and veg....amazing!
8th Jan, 2018
I'm trying to cook healthier meals but we're not massive fans of fish. I'd picked up a pack of 2 x seabass fillets from the supermarket & decided to do this recipe. I didn't reduce the topping ingredients except for using one less chilli. We both absolutely LOVED this meal, it was bursting with oriental flavour. I served it with mediterranean quinoa & mixed leaf salad. I really was delicious and we'll be having it again
31st Dec, 2017
Lovely recipe, I am trying to eat less red meat so am opting for Thai type fish recipes as I love the Oriental flavours, this did not disappoint. I will be cooking it regularly.
19th Apr, 2017
Lovely recipe! Made it exactly how it says, served with spicy rice and salad. Was a very quick, extremely tasty meal that will definitely become a regular post-run dinner! Would recommend making sure the ginger is shredded or cut into thin pieces as I made this mistake and we had to make sure all the ginger was taken off as was very over-whelming. I'm not an experienced cook and still managed it - really really lovely meal!
8th Dec, 2016
Excellent recipe! So quick and easy!
27th Sep, 2016
this is delicious, I served this with egg noodles and stir fried kale, sprouting broccoli and chinese leaf. loved loved loved it :)
18th Sep, 2016
This is delicious and very easy. It creates a lot of mess with the oil spitting to fry the fish though! However this recipe cooks the fish beautifully and you can adjust the ingredients to taste. I cooked 3 fillets for the 3 of us and made ginger and garlic stir fry pak choi to accompany it and it worked beautifully.
26th May, 2016
simply the best sea bass recipe, have used this all over the world since I discovered this on the site almost ten years ago. Thank you xx
13th Mar, 2016
Delicious and easy! Perfect with noodles and green beans.
28th Aug, 2015
This is amazing! I'll definitely be making this again So simple and quick. Nom!


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Zoe ML
22nd Sep, 2017
I cook these in the oven as parcels (chuck sea bass and the raw spring onion, chilli, ginger, garlic too, and soy) using tin foil, tightly wrapped to seal the top so they steam in the heat. 180/190 degrees for 10-15 mins depending on thickness of the fish.